I have almost given you all of my morning wake-up workouts! After this one, just one more to go! If you happened to miss the the other four, check them out!
Notice that this rotation is repeated four times (the others were usually three). This is because when I did this circuit only three times, it took me six minutes and burnt 20 calories (*based on my body and level of exertion). Maybe I just was not feeling “it” this morning, but my heart rate stayed pretty low. If this is the case with you as well, do my recommended four repetitions. As always though, listen to your body. You know it best.
Tips and Tricks for Rotation Five:
♦ Make your jumping jack quick and wide.
♦ Do not let your hips come back fully to the ground.
♦ Aim your head to the ceiling and pull your abs in toward the ground.
♦ I did my incline push-ups with my feet on a balance/stability ball.
Now, moving on to Sunday night’s dinner…
Many of you might be catching on to this, but I figure I will mention it anyway. I am not 100% vegan, nor 100% vegetarian. I am a Pescatarian, meaning the only meat I do eat is fish and seafood, and that, is usually saved for the weekends. I make a lot of vegan dishes because I am also lactose intolerant with possibly a gluten intolerance as well (I have never been tested, but I have my dad’s dietary genes and he is gluten intolerant). If you have any questions about why I do this or about anything else about my diet feel free to ask! *I am not an expert dietitian, but I do know what works for my body.*
For last night’s dinner, my dad picked up two pounds of Texas Gulf Shrimp. My mom peeled, cleaned, and de-gutted them (a task I cannot bear to handle).
She then skewered them onto pre-soaked wooden skewers (important so they do not burn), and marinated them in a lime marinade for my dad to grill later.
While my mom was preparing the shrimp, I was making the salad, a Sweet Beet Kale Salad inspired by my favorite, favorite, favorite blog (did I say it was my favorite?), Simply Taralynn. She has been my biggest role model and inspiration since I started following her a few years back. She posted her brother’s kale salad a few days ago, so I decided that I wanted to make my own version ASAP. ¡Voíla! Here is my Sweet Beet Kale Salad as follows:
♦ 5-8 cups of organic kale (mine was from the Farmer’s Market trip)
♦ 3-4 tbsp of olive oil
♦ juice from ½ a lime
♦ 2 tbsp wildflower honey
♦ 1 small chopped cucumber
♦ ½ cup of slivered raw almonds
♦ 2 raw beets sliced (from Farmer’s Market trip)
Toss the chopped kale leaves with the olive oil and lime juice, and let it sit for a bit while you chop and prepare the rest of the ingredients.
To prepare the beets, I just “chunked” them up and put them in a bowl with 3 ounces of water and microwaved them in two, 30 second intervals in order to soften them to release their beautiful color. You can also simmer them on a stove top in this manner as well if you are against microwaves.
After the beets have cooled, just drizzle the honey over the kale, add in the rest of the ingredients, and toss it all together.
This salad is simply splendid! Perfect for summer with its subtle sweetness that is complemented by the tart lime juice and it went so well with my parents’ Grilled Lime Shrimp Skewers! A beautiful, healthy summer dinner!
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